Grilled Flank Steak with Thai Noodle Salad recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Grilled Flank Steak with Thai Noodle Salad

Serves 4

Ingredients:

  • 1 (2-pound) Certified Angus Beef ® flank steak
  • 3 tablespoons soy sauce
  • Juice of 2 limes
  • 2 tablespoons sugar
  • 2 teaspoons chili flakes
  • 2 teaspoons fish sauce
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons sesame oil
  • 3 tablespoons smooth all-natural peanut butter
  • 1 pound asparagus, cut diagonally in 1-inch pieces
  • 1/2 package rice noodles (of a 6.75-ounce package)
  • 1 red bell pepper, cut into thin strips
  • 1 cup shredded carrots
  • 4 green onions, thinly sliced

Instructions:

  1. In a medium mixing bowl combine lime juice, sugar, chili flakes, fish sauce, garlic, ginger and sesame oil. Whisk until sugar is dissolved.
  2. Pour 1/4 cup of sauce into a zipper-locking plastic bag and add flank steak, removing excess air. Marinate refrigerated at least two hours, overnight preferred.
  3. Add peanut butter to remaining sauce and whisk until smooth; set aside to dress salad.
  4. In a large saucepan bring 3 quarts of water to a boil and blanch asparagus for 3 minutes. Remove asparagus from water with a slotted spoon and place in a bowl of ice water to cool.
  5. Turn off heat to water, add noodles and steep for 3 minutes; strain and rinse under cold water.
  6. Remove asparagus from ice water, pat dry and toss with noodles, bell peppers, carrots, green onions and peanut butter dressing. Set aside while preheating grill to medium high.
  7. Grill steak 3-4 minutes per side (125-130°F internal temperature for medium rare); allow to rest 5 minutes before slicing thinly across the grain.
  8. Arrange noodle salad on a plate and top with sliced flank steak.

No Nutritional Information Available

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